Georgia Magazine - May 2017 - 35

Following are recipes taken from
"Diverse Power Place and Plate: Culture and Cooking in West Georgia."

Country Captain
From "Classic Co-op Recipes at
Christmas" in Diverse Power's
"Trends" newsletter, December 2012
2 (2-1/2-pound) fryers
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
May 2017

3 tablespoons oil
1 large onion, chopped
1 large bell pepper, chopped
1 clove garlic, crushed, optional
2 teaspoons curry powder
1 (16-ounce) can tomatoes
Cooked rice

Cut chicken in serving pieces.
Combine flour, salt and pepper in a
bag. Shake chicken in flour mixture.
In a large pot, brown chicken in
oil. Remove chicken to a platter. Add
onion, bell pepper, garlic (if using)
and curry powder to drippings in the
pan; sauté until onion is soft. Add tomatoes and chicken; cover. Simmer
for 1 hour, until chicken is tender.
Serve over hot rice.

Baked Rice
Sharon Williams, wife of Richard
Williams, Diverse Power director,
LaGrange, Troup County
1 cup long-grain white rice
1 (10-3/4-ounce) can beef consommé
1 (10-3/4-ounce) can French onion soup
1/2 cup butter, melted
1 soup can water
1 tablespoon chopped Italian parsley,
optional

Preheat oven to 350 degrees. In a
large bowl, mix together first 5 ingredients. Pour into a greased, 2-quart
casserole dish. Cover and bake for 1
hour. When done, top with chopped
parsley, if desired.

Jalapeño Poppers
Carol Bailey, wife of Jimmy Bailey,
Diverse Power director, LaGrange,
Troup County
About 18 jalapeño peppers
1 (16-ounce) roll bulk sausage
1 (8-ounce) package cream cheese,
softened
1/2 cup sour cream
1 cup shredded mozzarella cheese, divided

Wash peppers; slice cap end off
peppers and discard. Slice peppers
lengthwise and use a paring knife
to remove seeds and membrane;
discard seeds and membrane. Place
halved peppers on a baking sheet.
In a skillet, crumble and brown
sausage until fully cooked; drain
grease. In a bowl, combine cream
More online at www.georgiamagazine.org

JACKIE KENNEDY

Booth says the cookbook is Diverse Power's best-received annual
meeting gift in the co-op's history.
"Our members have been so
happy and excited about the book,"
she says. "The first [printing] run was
gone in a flash."
Last year's successful start was
just the beginning. On May 2, "Place
and Plate" will receive a Gold Spotlight on Excellence Award in the
category of Best Special Publication
(Large) from the Council of Rural
Electric Communicators. The award
will be presented at the National Rural Electric Cooperative Association's
CONNECT '17 national conference in
Tampa, Fla.
"I think the book is popular because it shines a spotlight on what
people here are familiar with and
proud of: the incredibly special places in our own backyard that attract
people from all across the nation
and beyond, such as the Little White
House in Warm Springs and the National Infantry Museum in Columbus," Kennedy says.
The two years she spent writing the book, taking photographs,
meeting people and visiting so many
places throughout West Georgia have
given Kennedy a deeper appreciation
for the region she calls home and for
her work as a writer.
"It was fun going out and taking the pictures; it was fun exploring," she says. "As far as a project, it is
the most enjoyable thing I have ever
worked on in my life. I wish I could
do three more."
Victoria Scharf DeCastro is a
freelance writer based in Winder.

Jalapeño Poppers by Carol Bailey of
LaGrange can be found in the "Appetizers"
section of the Chambers County, Ala., chapter.

cheese, sour cream and 1/2 cup mozzarella. Stir in sausage.
Stuff halved peppers with sausage mixture. Sprinkle remaining
mozzarella over top of peppers. Bake
for 30 minutes at 350 degrees.

Biscuit Pudding
Diana Dozier Collins, Edison,
Calhoun County
10 biscuits, baked
2 eggs
1-1/2 cups brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
About 1 cup of milk, as needed

Put biscuits, eggs, brown sugar,
spices and vanilla in a bowl; cover
with milk. Blend into a soupy dough.
Bake in a greased pan at 375 degrees
until inserted knife comes out clean
and pudding has set. (Collins did not
specify a cooking time, since all ovens
are different; she tests it for doneness
instead.) Note: This is tasty with butter.

Renee's BBQ Sauce
Renee Souther, LaGrange, Troup
County
3 cups of your favorite barbecue sauce
1/2 cup peach preserves
1 tablespoon hot sauce
1 clove garlic, minced

Cook all ingredients over medium heat until hot to blend the flavors.
Brush on your favorite meat while
grilling.
35

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Table of Contents for the Digital Edition of Georgia Magazine - May 2017